Roasted Turnip, Potato, and Chickpea Salad with Chermoula
Jennifer Danter
Turnips are low in calories and a good source of calcium and iron. Their punchy flavour is a good match for this zippy sauce. Traditionally, chermoula is used as a marinade, but here it makes a flavourful dressing too.
Salad
2 small turnips, peeled and chopped
1 medium white potato, peeled and chopped
1 large white onion, chopped
1 tsp (5 mL) extra-virgin olive oil
Sea salt, to taste
1 cup (250 mL) cooked chickpeas
Chermoula Sauce
1 1/2 cups (350 mL) chopped cilantro leaves, packed
2 garlic cloves, minced
1/2 tsp (2 mL) smoked sweet paprika
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) sea salt
Pinch of saffron threads, crumbled (optional)
Pinch of cayenne (optional)
2 Tbsp (30 mL) extra-virgin olive oil
Juice of 1 lemon
Preheat oven to 425 F (220 C). Toss turnips, potatoes, and onions with oil and salt. Spread out on baking sheet and roast until tender, 20 minutes.
Meanwhile, for sauce, place all ingredients in blender and whirl until puréed. Taste and add more oil, if needed.
Toss warm veggies and chickpeas with sauce. Serve warm or refrigerate until cold.
Serves 4.
Each serving contains: 222 calories; 5 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 27 g total carbohydrates (5 g sugars, 6 g fibre); 56 mg sodium
source: "White Vegetables", alive #372, October 2013
